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–+ servings

Gingerbread Cake

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A moist, rich cake filled with warm, spiced flavors of ginger, cinnamon, and molasses—perfect for holiday gatherings or a simple family dessert!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Baked Goods, Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 1.5 teaspoons ground ginger
  • 1.5 teaspoons ground cinnamon
  • 0.25 teaspoon ground allspice
  • 0.25 teaspoon ground cloves
  • 0.5 teaspoon salt
Wet Ingredients
  • 0.5 cup unsalted butter, softened
  • 0.75 cup light brown sugar
  • 1 large egg, room temperature
  • 1 cup unsulfured molasses Can substitute with honey
  • 1 teaspoon vanilla extract
  • 1 cup hot water

Method
 

Preparation
  1. Preheat your oven to 350°F and generously coat a 9x13 inch baking pan with non-stick cooking spray.
  2. In a bowl, whisk together the flour, baking soda, baking powder, ground ginger, ground cinnamon, allspice, cloves, and salt. Set this aside.
  3. In a large mixing bowl, cream the softened butter together with the light brown sugar until fluffy.
  4. Add the egg, molasses, and vanilla extract, mixing until everything is well blended.
  5. Gradually incorporate the dry mixture into the wet ingredients while beating on low speed. Add in the hot water and whisk until the batter is smooth.
Baking
  1. Pour the batter into your prepared baking pan.
  2. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  3. Allow the cake to cool completely, which will enhance the flavors.
Whipped Cream
  1. While the cake is cooling, whip together heavy cream, powdered sugar, and vanilla extract until firm peaks form.
  2. Serve slices of the gingerbread cake topped with freshly whipped cream and banana slices for an extra delightful touch!

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 2gFat: 9gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 20g

Notes

Store in an airtight container. This cake lasts about a week in the fridge and can be frozen if sliced beforehand. For a gluten-free version, use gluten-free flour.
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